On Mon, 7 Jul 2014 16:13:58 -0700 (PDT), Cherry >
wrote:

> On Monday, July 7, 2014 3:56:56 PM UTC+1, sf wrote:
> > On Mon, 7 Jul 2014 14:08:27 +0100, Janet > wrote:
> >
> > > > >> In light of a UK recipe I saw this morning that called for white
> >
> > > > >> onions and showed yellow/brown, so now I'm wondering what is
> >
> > > > >> considered a white onion on the other side of the Pond? TIA
> >
> > > > >>
> >
> > > > >> http://thecookingdish.com/0330/the-d...nd-red-onions/
> >
> > > > >>
> >
> > > > >
> >
> > > > > Oh! They are referring to the skin???? My onions have brown outer skins
> >
> > > > > but the inside is white.
> >
> > > >
> >
> > > > Those are called yellow.
> >
> > >
> >
> > > Not in the UK.
> >
> > You still call them Spanish?
> >
> > All you need is love. But a little chocolate now and then doesn't hurt.
>
> Only if they're from Spain.

I'm pretty sure the Spanish onions of my childhood weren't from Spain.
I don't remember (too young to care at that point) if they were
actually labeled Spanish or if that was just the term given to them by
my family. What I'm wondering is *why* anyone called them Spanish
when (I'm going out on the limb here, but given the year and location
I'm 99.999% sure) they were not? It was not an area of the country
with any Spanish influence. Since you have Spanish and British onions
that are essentially the same thing and I was in the part of the
country heavily influenced by England and France, why weren't they
called British or English onions instead of Spanish. It's rhetorical.
Just musing.

--
All you need is love. But a little chocolate now and then doesn't hurt.